Roux
- 1 Butter
- 1 All Purpose Flour
Instructions
Roux is a 1:1 ratio of fats to flour that is cooked to make a thickener for sauces and soups.
Let butter melt in a pan on medium heat. Let bubble.
Add flour and whisk while cooking.
The longer your cook the darker the roux the deeper the flavor but the less thickening power it has. Roux can scorch easily remember to whisk continually as you darken the Roux. If it scorches and burns it's best to start over.
Other fats can be used instead of butter. Meat drippings work well and have flavor.
